Traditional Irish Stew
Warm up your soul with this hearty and comforting Traditional Irish Stew, a beloved classic that showcases the timeless flavors of tender lamb, earthy potatoes, and a medley of aromatic vegetables. Simmered slowly to perfection, this recipe combines succulent lamb shoulder, carrots, celery, and onions in a rich, savory beef broth infused with herbs like thyme and bay leaves. The result is a deeply flavorful, melt-in-your-mouth stew that’s as perfect for chilly evenings as it is for a St. Patrick’s Day celebration. Easy to prepare and bursting with wholesome, rustic charm, this Irish Stew is a true crowd-pleaser that’s best served with a sprinkle of fresh parsley and a hunk of crusty bread to soak up every last drop. Whether you're honoring Irish heritage or simply craving a one-pot comfort food, this traditional dish is sure to satisfy.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 large onions
- 3 large carrots
- 2 celery stalks
- 3 garlic cloves
- 4 large potatoes
- 4 cups beef broth
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 tablespoons parsley leaves
Instructions
Trim any excess fat from the lamb shoulder and cut it into 1.5-inch cubes. Season the meat with salt and black pepper.
In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the lamb cubes in batches and brown them on all sides. Remove the browned lamb from the pot and set it aside.
Chop the onions, carrots, and celery into bite-sized pieces. Mince the garlic cloves.
In the same pot, add the onions and garlic. Sauté for about 5 minutes until the onions become translucent.
Add the carrots and celery to the pot and cook for another 4 minutes, stirring occasionally.
Peel and cube the potatoes into 1-inch pieces and add them to the pot.
Return the browned lamb to the pot. Pour in the beef broth, adjusting the amount if needed to ensure all ingredients are covered.
Add the bay leaves and thyme sprigs to the pot. Stir everything gently to combine.
Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot with a tight-fitting lid.
Cook the stew on low heat for about 2 hours, or until the meat is tender and the flavors have melded beautifully.
Remove and discard the bay leaves and thyme sprigs.
Taste the stew and adjust seasoning with salt and pepper, if needed.
Garnish the stew with freshly chopped parsley leaves before serving. Enjoy it piping hot!
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 6.2 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1772 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
